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Feng Rong Li · Eco-friendly Ingredients Experience (OCT Branch)

家常菜 · ⭐ 4.6

Southeast Corner, Folk Village Parking Lot, No. 9005-1 Shennan Avenue

Dishes

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  Steamed Head Fish with Chopped Chili

  Steamed head fish seasoned with chopped chili, a flavorful dish highlighting tender fish and spicy aroma.
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  Stir-fried Pig Trotter Tendons

  A dish made by stir-frying pig trotter tendons with vegetables like green and red peppers, resulting in a savory and slightly spicy flavor.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Dongting Lake Rock Carp

  Fresh rock carp from Dongting Lake, steamed or braised to highlight its tender and savory flavor.
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  Liyang Preserved Meat Platter

  A platter featuring preserved meats such as smoked pork, sausage, and fish from Liyang, Hunan, known for its rich aroma and savory flavor.
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  Luyang Black Goat

  Liyang black goat is a dish featuring fresh black goat meat, typically using leg or belly parts. After blanching to remove odor, it's stewed with ginger, scallions, and cooking wine. Some recipes add Chinese herbs like angelica and goji berries for flavor, and slow-cooked in a clay pot for tender, flavorful meat.
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  Nourishing Tibetan Scented Cuttlefish and Pig's Stomach Soup

  Made with cuttlefish and pig's stomach, simmered slowly with Tibetan spices, goji berries, and red dates. Clear broth with a fresh, savory taste, known for its nourishing and health-enhancing properties.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Clay Pot Huai Shan

  A dish made with fresh yam as the main ingredient, combined with lean meat or chicken, slowly stewed in a clay pot. Yam is peeled, sliced, and cooked with seasonings until tender, preserving the natural flavors.
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  Secret-Recipe HanShou Softshell Turtle

  A delicacy featuring fresh softshell turtle slowly stewed with a blend of secret spices, resulting in tender meat and rich broth.
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  Tea Oil Stewed Free-range Chicken

  A traditional dish made with free-range chicken simmered in tea oil, resulting in tender meat and rich aroma.

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